A wonderful soup to master, and eat everyday in cooler weather. A meal in a bowl! Hearty and Healthy. My Minestrone is brimming with antioxidant goodness with a bevy of vegetables.
1/2cupdried garbanzo beanspreferably organic, about 1 ½ cups cooked* (see below how to cook)
3tablespoonsextra virgin olive oildivided
1/2cuponionspeeled and small dice
1/2cupleekswashed, dried and chopped 1/2" pieces
1tablespoonfresh garlicpeeled and minced
1/3cupcelerypeeled and chopped; large dice
1cup celery rootpeeled, chopped; large dice
1cupcarrots peeled; large dice (I use heirloom multi-colored)
2 1/2cupszucchiniwashed; large dice (use yellow & green)
1canSan Marzano Tomatoes in juicedrained, save the juice (28 ounces)
1/2teaspoondried thyme
1/4teaspoonfreshly cracked black pepper
1teaspoonfresh rosemary stemmed and chopped
1/4teaspoonmarash pepperor red pepper flakes
6cupschicken or vegetable stockpreferably homemade
2cupsquinoa pasta*uncooked
1cupgreen & waxed beenscut 1" lengths
1/2teaspoonsea saltor to taste (depends on saltiness of your broth)
Instructions
In a large soup pot (I used enameled cast iron) add 2 T. olive oil, set the heat to low. Add the onions, leeks and garlic and cook, stirring until tender, but not colored, about 3 minutes. Meanwhile, drain the tomatoes from their juice, keeping the juice. Chop the tomatoes in large pieces, remove seeds if desired. Add the next 9 ingredients (celery through marash pepper) and the cooked garbanzo beans.
Raise the heat to medium, add the remaining 1 T. olive oil and stir all ingredients to coat. Cook, stirring until the vegetables are crisp-tender, about 3 minutes.
Add the 6 cups of stock and tomato juices (will have 2 cups.) Bring to a boil, then down to a simmer. Cook for 10 minutes.
Add 2 cups of pasta and the green and waxed beans, cook uncovered for 5 minutes until very al dente – they will continue to cook in the hot broth, and thicken it too! Now taste for salt, add 1/2 teaspoon and stir – this will depend on the salt content of your stock.
Remove the pot from the stove, and let stand 10 minutes before serving.
Suggestions, Serving the Soup:
Add 2 T. fresh herbs to the pot, or to individual bowls of soup. Basil leaves, thyme leaves, chopped rosemary…~ Add a dollop of you favorite pesto to each bowl.~ Grate some aged cheese on top, such as parmigiano reggiano or aged gouda.~ Float some great quality fruity extra virgin olive oil on top of each portion of soup… RECOMMENDED!~ Slice some kale or spinach finely, and add to the soup with the pasta, toward the end – when the soup is simmering.~ Serve with crusty, warm bread for dipping.
Tips:
The soup is cooked uncovered, otherwise the veggies will be overcooked. Use other beans if you like, substituting the garbanzo beans. Cranberry beans are creamy in texture. Quinoa pasta make this soup Gluten-Free.
Notes
*Soak garbanzo beans in water to cover overnight. Drain, add to a pot with filtered water to cover by 1 inch. Cook until tender (do not salt, will toughen), about 30 minutes. “To the bite is good, they will continue to cook in the soup. OR use 1 1/2 cups canned, drained beans. **Pasta I've used: Ancient Harvest Garden Pagodas, or use your favorite small pasta.This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: first course, Soup
CUISINE: American, Mediterranean
KEYWORDS: best minestrone soup recipe, very veggie minestrone soup
Nutrition Facts
Karen's Very Veggie Minestrone
Amount per Serving
Calories
248
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
309
mg
13
%
Potassium
696
mg
20
%
Carbohydrates
38
g
13
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
10
g
20
%
Vitamin A
3120
IU
62
%
Vitamin C
18
mg
22
%
Calcium
73
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.